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Sea bass stuffed with mushrooms
1 serving
Cut the rockfish fillet into pieces, salt and pepper. Fry the mushrooms, add the strained tomatoes, crushed parsley, salt, pepper and dry for 10-15 minutes. Spread the fish fillet pieces with the obtained mixture, roll them into pipes and tie them with thread. Beat the eggs, wet the tubes in them and roll in crumbs. Melt the fat in the pan and fry the tubes in it from all sides until the fish becomes soft when pierced, and then put on a preheated dish, having previously removed the threads. Serve the white sauce with wine to the fish.
Cut the rockfish fillet into pieces, salt and pepper. Fry the mushrooms, add the strained tomatoes, crushed parsley, salt, pepper and dry for 10-15 minutes. Spread the fish fillet pieces with the obtained mixture, roll them into pipes and tie them with thread. Beat the eggs, wet the tubes in them and roll in crumbs. Melt the fat in the pan and fry the tubes in it from all sides until the fish becomes soft when pierced, and then put on a preheated dish, having previously removed the threads. Serve the white sauce with wine to the fish.
sea bass - 600 g, butter - 4 tbsp. spoons, onions - 2 pcs., fresh mushrooms - 250 g, tomatoes - 2 pcs., parsley greens - 3 tbsp. spoons, eggs - 2 pcs., wheat flour - 3 tbsp. spoons, sour cream sauce - 300 g, pepper to taste, salt to taste
